Lemon Poppy Seed Bread
, 1 h 55 min, Makes one 9×5 loaf
A tender, moist quick bread with bright lemon flavor and poppy seeds, finished with a light lemon glaze.
| prepPreheat oven to 350°F / 177°C | |||||
| prepSpray a 9×5-inch loaf pan with nonstick spray | |||||
| 250 g all-purpose flour (spooned & leveled) | Whisk flour, poppy seeds, baking soda, baking powder & salt | Pour wet into dry, whisk until combined (avoid over-mixing) | Pour batter into loaf pan, bake 350°F / 177°C, 50–60 min (cover with foil halfway through) | Cool bread completely in pan on wire rack | Drizzle glaze over bread, slice & serve |
| 4 teaspoons poppy seeds | |||||
| 1 teaspoon baking soda | |||||
| 1/2 teaspoon baking powder | |||||
| 1/4 teaspoon salt | |||||
| 1 large egg, at room temperature | Whisk egg & sugar; whisk in oil, sour cream, milk, lemon juice & zest | ||||
| 150 g granulated sugar | |||||
| 80 ml vegetable oil | |||||
| 80 g sour cream (or plain yogurt/Greek yogurt), at room temperature | |||||
| 160 ml whole milk, at room temperature | |||||
| 45 ml lemon juice | |||||
| 1 tablespoon lemon zest | |||||
| 60 g confectioners' sugar | Whisk confectioners' sugar & lemon juice | ||||
| 15 ml lemon juice | |||||
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